Cheff Todd Lough discusses his favorite menu item with Laura Graesser from the Ladue News.
CHEF’S CHOICE
by laura graesser
Since Bixby’s opened at the Missouri History Museum in March 2010, the smoked salmon has been a fixture on the menu. Flown in from Scotland, the Shetland salmon is cured, smoked and sliced in-house, then served in a classic nicoise salad with local greens, kalamata olives, hardboiled egg, French green beans, radish, red potatoes and a roasted shallot vinaigrette.
“I’m just a fishmonger from Florida and I love fresh fish, “Chef Todd Lough says. “Using the refined artisan technique and making it from scratch from a whole salmon is a much better product than what you can buy commercially.”
On Sundays, the smoked salmon also is available at brunch with bagels, cream cheese and traditional condiments, like capers, onion and chopped egg.
Original story written in the Ladue News